Braised Red Cabbage
This braised red cabbage recipe is slow-cooked with apples, warm spices, and a hint of citrus for a sweet, tangy, and comforting side dish. It’s naturally rich in fiber, vitamins, and antioxidants, making it both wholesome and flavorful. Perfect for weeknight dinners or festive meals, this dish can also be made ahead and frozen for convenience.
Equipment
- 1 Large saucepan
- 1 measuring jug
- 1 Wooden Spoon
Ingredients
- 1 kg red cabbage
- 1 large red onion
- 50 g butter
- 2 tbsp dark muscovado sugar
- 2 Cox apples peeled and diced
- 2 tbsp red wine vinegar
- 1 cinnamon stick
- 2 star anise
- 5 whole allspice berries or juniper berries
- 3 bay leaves
- 100 ml beef stock good quality
- Juice of 1 orange
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Cabbage: Begin by removing the outer leaves of the red cabbage, as they are usually tougher and less pleasant in texture. Cut the cabbage in half lengthwise, then carefully slice out the hard core at the center. Using a sharp knife or mandoline, shred the cabbage into thin ribbons for a delicate texture, or chop it a little coarser if you prefer more bite in the finished dish. Place the shredded cabbage aside in a large bowl.
- Slice the Onion: Take the red onion, peel away the skin, and slice it in half from root to tip. Position each half flat side down and slice into thin half-moon shapes.These slices will soften and melt into the dish, giving it a rich base flavor that balances the natural sweetness of the cabbage and apples.
- Dice the Apples: Peel the Cox apples, remove the cores, and chop the flesh into small cubes. The apples add both sweetness and acidity as they cook, blending seamlessly with the cabbage while also giving little bursts of tender fruit in each bite. Set the apple pieces aside until needed.
- Start the Flavor Base: Place a large, heavy-bottomed saucepan on medium heat. Add the butter and allow it to melt slowly until it begins to foam gently. Once the butter is hot, add the sliced onions. Stir regularly with a wooden spoon and cook them for about 5–7 minutes, until they soften and turn translucent. Be careful not to let them brown; the goal is to bring out their sweetness without caramelizing them.
- Add the Apples and Sweetness: Toss the diced apples into the pan with the softened onions. Sprinkle in the dark muscovado sugar and stir well so the sugar melts into the butter and coats the onions and apples. At this stage, you’ll notice the mixture starting to smell rich and slightly caramel-like.
- Incorporate the Liquids and Spices: Pour in the red wine vinegar and stir thoroughly, allowing it to deglaze the pan and pick up any flavor stuck to the bottom.Next, add the cinnamon stick, star anise, allspice berries (or juniper berries), and bay leaves. These spices infuse the dish with deep, warming aromas.Add the shredded cabbage to the pan, pour in the beef stock, and squeeze in the juice of one fresh orange. Stir everything together until all the ingredients are evenly distributed and coated in the spiced liquid.
- Season to Taste: Add a generous pinch of sea salt and a few cracks of freshly ground black pepper. Taste the liquid to adjust the seasoning — remember that as the dish cooks down, the flavors will intensify, so aim for a balanced but slightly under-seasoned profile at this stage.
- Slow Simmer the Cabbage: Place the lid on the saucepan and reduce the heat to low. Allow the cabbage to gently simmer for about 1 hour, stirring occasionally to prevent it from sticking to the bottom. Check the moisture level every 15–20 minutes; if the pan looks dry, pour in a splash more stock or a little water. The goal is to keep everything moist while letting the flavors slowly deepen and mingle.
- Check for Doneness: After about an hour, lift the lid and test a piece of cabbage.It should be soft, tender, and infused with the sweet-spiced flavors, yet still retain a little structure. The apples will have almost dissolved into the mixture, adding body and natural sweetness. If you prefer your cabbage very soft, continue simmering for another 10–15 minutes.
- Final Adjustments and Serve: Taste the cabbage one last time and adjust seasoning with more salt, pepper, or even a splash of vinegar if you’d like extra brightness. Remove the cinnamon stick, star anise, and bay leaves before serving. Spoon the braised red cabbage into a serving dish and enjoy it warm as a side to roasted meats, festive meals, or cozy everyday dinners. It also reheats beautifully and can be frozen for future meals.
Notes
- Red cabbage naturally sweetens as it cooks, so balance with vinegar for tang.
- Choose Cox apples or another tart variety for the best flavor contrast.
- Always cook the onions gently — avoid browning for a sweeter, smoother base.
- Adjust spices to your taste: add cloves for extra warmth or omit star anise if you prefer mild flavors.
- Check moisture while simmering — add a splash of stock or water if it looks dry.
- This recipe freezes very well; store in portions for quick future meals.
- For a vegetarian option, replace beef stock with vegetable stock.
- A splash of balsamic vinegar at the end can add extra depth and shine.
